My Favorite Apple Pie Recipe
The crust recipe for this pie is adapted from the Better Homes and Gardens New Cook Book published in 1968, and was shared with Salted City by Amanda Finalyson as part of the Cooking With Friends series. The recipe was originally adapted and perfected by Amanda's mother Janet.
Prep Time30 mins
Cook Time1 hr
Servings: 6 -8 slices
- The following recipe is for one pie. The dough recipe yields two pastry rounds – a bottom and a top. To make dough for two pies as shown in the images here, make two separate batches of the following dough recipe (in other words, don't simply double the ingredients).
For a double crust or lattice top pie:
- 2 cups all-purpose flour*
- 1 teaspoon salt
- 2/3 cup of all vegetable shortening we prefer Spectrum Natural's Organic Vegetable Shortening**
- 5-7 tablespoons of ice cold water
For the filling:
- 5-6 large Granny Smith apples cored, peeled, and sliced into 1/2 inch wide chunks
- 3/4 cup of sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg optional
- 1 tablespoon cold butter
In a large bowl, sift together the flour and salt with a fork. Add the shortening to the flour and salt mix and with a pastry blender, work the shortening in until the mixture resembles very coarse sand.
Begin adding the ice cold water to the flour mixture one tablespoon at a time, using a fork to incorporate the water until the mixture begins to bind, being careful not to overwork. The whole process should only take a couple of minutes. Test the stickiness of the dough by pressing a small amount of dough between your fingers (refer to the images in this post). Once the dough gently binds to itself, it's ready to roll out.
Separate the dough into two equal size balls. Sprinkle the work surface and rolling pin with flour. Place one of the dough balls onto the floured surface and gently press it down with the rolling pin in one direction and then the other to flatten it. Roll out the dough from edge to edge to a thickness of about 1/8". Place the rolled out dough in the bottom of a 9" pie plate.
Pour the apple mixture into the pie and gently press down on the mixture to settle it. Scatter 1-2 tablespoons of cold butter cut into small pieces over the top of the apple filling. Roll out the second ball of dough.
For a lattice top:
Trim the bottom crust to 1/2 inch beyond the plate edge. Using a knife or pizza cutter, cut the second crust into strips (the width is up to you). Arrange the strips leaving some space between each strip and arrange them into a lattice by lifting back alternating strips and weaving strips across. Trim the lattice to the edge of the bottom crust, roll the edges up to tuck. Seal and flute using your fingers. Alternatively, press along the edge of the crust using the tines of a fork.
For a double-crust pie:
Trim the bottom pastry flush with the edge of the pie plate. Transfer the second crust to cover the top. Cut air vents in the top pastry to release steam as the pie cooks. Trim the top crust to 1/2" from the edge of the pie plate, roll the edges under to tuck. Seal and flute using your fingers. Alternatively, press along the edge of the crust using the tines of a fork.
For decorative cut-outs and sugar topping
Using any remaining dough, cut out shapes, either free-hand or with cookie cutters. Using your hands, lightly dampen the lattice or top crust with water and stick the cutouts onto the crust. Sprinkle lightly with sugar, if desired.
*To more accurately measure the flour, use a spoon to fill a one-cup measuring cup and level off with the flat edge of a butter knife.
**To more accurately measure the 2/3 cup of shortening, use the water displacement method. Place a glass measuring cup on a level surface and gradually fill it with water until the level reaches 1/3 cup. Add the shortening to the water gradually until the level reaches 1 cup. Remove the shortening from the water and transfer it to the flour.